Hello from my part of the world!!!!!!!!!

School holidays are over and my boys are back to school from today. Celebrating the last day of their holidays with an unusual Ambode recipe from my hometown. I have tweaked in a little by adding multigrain powder  and banana blossom that makes the amobode more crispy ,crunchy and tasty.

Our 99th #Foodiemonday #Bloghop theme is #Flowerrecipes and my contribution to this wonderful theme is Multigrain Banana Blossom Ambode .



2 Cups Channa dal / Split Chickpeas

1 Cup Banana Blossom florets  cleaned and chopped

2 Green Chillies

2 Red Chillies

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Hing / Asafoetida

3/4 Cup finely chopped Coriander

1 Tbsp  Fresh Ginger finely chopped

Salt to Taste

2 Tbsp Multigrain Powder ( refer to notes)

Salt to taste

Oil for frying


Soak channa dal for about 2.5 to 3 hours.

Remove the tough reddish leaves  and florets of the banana blossom one by one.Beneath these leaves there is a row of delicate yellow-tipped florets that can be removed and immediately soaked in butter milk  to avoid discoloration and bitterness.The florets are part of a tedious cleaning process.Pluck the matchstick-shaped pistil and soak the cleaned florets in butter milk again.

Grind and make a fine paste of Coriander ,jeera ,ginger ,green chilli and red chillies .Tranfer this mixture to a wide bowl. Now Coarsely grind channa dal and add it to the chilli coriander mixture. Now add hing, salt , multigrain powder , chopped florets and mix well. Add a tbsp of sizzling hot oil and mix well. Take a small quantity of mixture ,shape it into a round flat patty and deep fry until both the sides are golden brown.

Serve with any chutney or sauce of your choice. I enjoyed them with curd rice.



Notes :

  1. Clean the florets properly and ensure to remove the pistil. Immediately soak the cleaned florets in butter milk to avoid discoloration and bitterness.
  2. The  multigrain powder mix consists of Green gram ,Jowar, Flaxseed ,Bajra  all roasted and coarsely ground)






Pisang gorengfried banana in Indonesian/Malay) is a very popular snack made of banana or plantain, covered in batter and then deep fried and is  mostly found throughout Indonesia, Malaysia, Cambodia, Thailand ,Singapore,Brunei and  Philippines. In Indonesia and Malaysia, pisang goreng is often sold by street vendors. In the Philippines, it is called by different names as it has different variations. Most street vendors will then sell it as is.These days Restaurants that serve pisang goreng present it in many ways, such as with icing sugar dusted, cheese, jam, condensed milk, or chocolate. People in some parts of Malaysia even have it with Soy sauce.In Suriname this snack is also known as bakabana (meaning baked banana in the local language). Pisang raja is a popular kind of banana used for pisang goreng.

My family loves this popular snack. It hardly takes 20 mins to prepare this wonderful yummy snack with basic ingredients in the pantry. I like to have it with cinnamon powder sprinkled on it or with Vanilla Ice cream  and no other variations.

Our 94th #Foodiemonday #Bloghop theme is #Snacks and y contribution is this yummy Pisang Goreng from my part of the world.

Recipe for Pisang Goreng:

6 Bananas peeled and cut into 4 parts each

330 ML (1 Can)Ice cold Soda water

3/4 Cup Self raising  flour (Unbleached)

1/2 Cup Corn Flour

A pinch of Salt

2 tbsp to add to batter + Oil for frying


Take a wide bottom pan and heat the oil for frying.

In a wide bowl add all the flours, salt and 2 tbsp sizzling hot oil and mix well. Now pour the ice cold soda water slowly and mix well until you get a lump free thick paste.The paste should neither be too thick nor too thin. Dip the banana slices and deep fry until they turn golden brown.


Serve hot these crispy Pisang goreng with a hint of Cinnamon powder sprinkled or Vanilla Ice cream.





Kodubale is one of the famous snacks from Karnataka. It is made on many festive Occassions. Diwali the festival of lights is around the corner. To celebrate this festival one of the snack item on my menu is Kodubale.I have used Hyacinth beans which enhances the taste of kodubale.It is very easy and yummy snack which can be prepared in advance and stored in an airtight container.

My Contribution for the #62nd #Foodiemonday #Bloghop theme #DiwaliSpecial-Savories!!! is Avarekai Kodubale / Hyacinth Bean Spicy rings.


1.5 Cups Rice Flour

1.5 Cups Plain Flour /Maida

2 Tbsp Ghee / Clarified butter

6 Dry Red Chillies

1 Cup boiled Avarekai / Hyancinth Beans

Salt to taste

1 Tbsp hot Oil

Oil for Frying

Water for mixing

1/4 Tsp Hing/ Asafoetida

1 Cup grated fresh coconut.


Sieve the flours in a wide bottom dish. Add ghee and mix well. Coarsely grind the hyancinth beans /Avarekai ,grated coconut and red chillies.Add this mixture to the flour and mix well. Add 1Tbsp of sizzling hot oil ,salt,hing and mix well. Slowly add water as required to form a soft dough.Ensure it does not become soggy.Let the dough rest for 15 -20 mins.

Take a lemon size dough and roll it using your palm into a thick rope.Hold one end and form circles (about 3 to 4 as seen in the pic).Repeat the process for the balance dough.

Heat oil in a heavy bottom pan. Deep fry these rings on medium flame.Once both sides turn brown remove them  and place them on a paper towel to remove excess oil if any.

Enjoy this crisp Kodubale with some hot filter Kapi or Masala Chai!!!!


Goli Baje / Mangalore Bajji


With the onset of monsoon there is a great relief from the scorching heat. The first showers , lush greenery everywhere  and the distinctive smell of the wet mud reminds me of my childhood days when we used to play in the rain  .The wet weather calls for some yummy fritters or spicy chaat and piping hot Masala chai. Total Bliss!!!!!

Sharing a very popular recipe from the region of south canara.Goli Baje /Mangalore Bajji is a very popular street snack from Udupi and Mangalore region.This is prepared using Plain flour. I have used unbleached plain flour.

My contribution for our 47th #Foodiemonday #Bloghop theme of #Monsoonmadness is Goli Baje / Mangalore Bajji.

Recipe for Goli Baje / Mangalore Bajji:


1 Cup Unbleached Plain Flour

1/4 Cup Besan / Roasted Gram Flour

1 Tbsp Rice Flour

1/4 Tsp Baking Soda

3/4 Cup Sour curds / buttermilk

2 Tsp Grated Ginger

2 Green chillies finely chopped

1/4 Tsp Hing / Asafoetida

Salt to Taste

2 Tbsp  grated coconut

Few Curry leaves torn into pcs

Oil for frying


Mix all the flours and buttermilk / curd to form a thick batter. I have used butter milk to make the batter.Allow it to ferment for 2 to 3 hours. One it ferments add the chopped green chillies,grated ginger,grated coconut,hing,curry leaves,baking soda and salt. Ensure the batter is thick. Heat oil in a heavy bottom pan. Once the oil is hot, drop the batter using a spoon slowly.You can fry 3 to 4  Goli bajes at a time.Once both sides turn brown and you see them bloated it is done. Remove and place them on a kitchen towel to drain the excess oil.

Serve hot with Coconut Chutney. I have served with fried chillies and yummy tangy Tamrind chutney / Imli chutney.

Loved by my family.





Mango Thokku & Aloo Potlis / Mango dip & Potato Pouches (Baked)


I love baked goodies as they are healthy and can be eaten guilt free too. I have used the ready made Pastry sheets for this yummy snack after a long time. The baked Potlis were  finger licking good and vanished in a jiffy once out from the oven. Well the secret ingredient here is Mango thokku.

An easy  snack recipe that will be loved by both kids and adults.


12 Baby Potatoes boiled and mashed

1 Tbsp Mango Thokku

1.5 Tsp Rasam Powder

1 Tsp Jeera

2 Onions finely chopped

1″ Ginger grated

4 Sprigs of Coriander finely chopped

1 Tsp Jeera / Cumin

Salt to Taste

15 Frozen Pastry sheets

1 Tbsp Corn Flour

1 Tbsp Water


Mix the corn flour and water to get a thick paste.Keep it aside.

Remove the Frozen pastry from the refrigerator.

For Filling:

Heat 2 Tsp oil in a wok. Add Jeera and saute. Add the chopped onion and grated ginger and roast on low flame until the onions turn slightly brown.Once done add the mashed potatoes and mix well. Add Mango thokku and rasam powder and mix again. Add the chopped coriander and salt. Mix again and keep it on low flame for about 8 to 10 mins.

Take a single pastry sheet add about a tsp of the above filling and bring the edges together. Apply the corn flour paste so that the edges stick to each other and insert a tooth pick.

Pre heat the oven at 190C for about 10 mins. Place the tray with these potlis in the middle rack of the oven and bake for about 20 mins. They will turn slightly brown and crisp.

Once done ,remove from the oven and serve with any chilli sauce or green chutney .



This is my contribution for the Sonal’s Collective on Semi Homemade dishes.Do check out her blog  for some easy and healthy recipes.


Pyaaz Ki Kachori



Pyaz ki kachori originated in Jodhpur and was soon popular throughout Rajasthan. This is a very popular morning breakfast in many households in Rajasthan. Steaming hot spicy Pyaz ki Kachori, in circular shape are available in maximum namkeen shops of the state. They are a perfect snack on a rainy day. These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now this Kachori has also become local snack dish of several regions of Indian Subcontinent.

They are a perfect snack on a rainy day .Well addition of kasuri Methi has enhanced the taste.

As a part of our #Interblogchallenge I had to try a recipe from my Co-Blogger Waagmi’s blog She is a wonderful person and has got a lovely collection of recipes on her blog. She is doting mom of a beautiful little princess, a Chemical  engineer and a home maker who also whips out amazing dishes. So many choices to choose from but I settled for Pyaaz ki Kachori. I have tweaked a little and here is my version.

Recipe for Pyaaz Ki Kachori:


3 Onions finely Chopped

1.5 Cup Maida

½  Cup Wheat Flour

1 Tsp Cumin Seeds

1 Tbsp Kasuri Methi

1 Tsp Garam Masala

2 Tbsp Sizzling hot  Oil

1/4 Tsp Hing/Asafoetida

1 Tsp Garlic paste

1 Tsp Ginger Paste

1 Tsp Coriander Powder

½ Tsp Kalonji / Nigella Seeds

Oil for Frying

1 Tsp red Chilli Powder

1/2 Tsp Amchur / Dried Mango Powder

1/2 Tsp  Saunf / Fennel seeds Coarsely crushed

1 Tsp Black peppercorn crushed coarsely

A pinch of Baking Soda

Salt to taste

Few sprigs of fresh Coriander finely chopped



For Stuffing:

Heat a pan with 2 tbsp of Oil, add Asafoetida and saute it for few seconds. Add Cumin seeds and saute till brown. Add Ginge paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. Add Amchur powder,  coarsely crushed Fennel seeds,Kalonji ,coriuander powder Black Peppercorns crushed, and garam masala and mix well. Lastly add Kasuri Methi, chopped fresh coriander and mix again to blend well.

Allow the mixture to cool and add salt just before stuffing.

For the Dough:

Sieve Maida , wheat flour  and Baking Soda in to a Bowl. Make  a well in the centre  and add sizzling hot oil and  salt. Mix well with a spoon. Be careful as the oil is very hot. Now add sufficient water and knead a dough.Cover the dough with a clean Kitchen towel for about 20 mins.
Grease your palms and make small  balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers.Place some of the onion mixture in the centre and gather all the edges and seal.
Deep fry in hot oil until all the sides turn golden brown. Place them on paper Napkins to absorb excess oil . Serve Hot with fried green chillies and  Green  chutney / Tamarind chutney / Chilli Sauce.







Nutella Cookie Cups


I am not a cookie person. My kids love to have cookies anytime. I had Nutella at home so made Nutella Cookie Cups . It is very easy and can be made in 20 minutes with minimal ingredients. You can serve fruits, salads, custard or ice cream and no hassle of washing utensils .I am sure it will be a hit among kids and elders too.

Recipe for Nutella Cookie Cups:


½ Cup Maida

1 Tbsp Nutella

½ Tsp Baking Powder

½ Tbsp Cold Butter

1 Tsp of Milk


Sieve the flour and baking powder. Add cold butter and mix well untill the butter becomes soft nd melts. Add Nutella and milk .Mix all the ingredients together to form a soft dough. Preheat the oven at 170C. Pat the dough in the generously greased muffin tray and place it in the preheated oven for 10 Mins.

Remove from the oven and allow it to cool.

You can eat it as it is or serve icream,custard,salads or fruits of your choice. I bet you will not stop at one. Enjoy!!

Tomato Pizza

Healthy and yummy snack that satisfies your hunger pangs and can be prepared within 10 mins.Can be eaten by young and old.
Another addition to my experiments.I am sure it will be loved by all and no one can eat just one.



1 big Red tomato sliced round.Place it on the greased baking tray.

Handful of Corn Kernels
Handful od Chopped Spinach
Permasan cheese
Mozerrela Cheese
Pepper powder less than 1/4 Tsp
Chilli flakes less than 1/4 Tsp
Salt to taste

Mix all the above ingredients and spread it on the Tomato.Sprinkle cheese generously.
You can any veggie of your choice and grated paneer too.

Pre heat the oven at 180C for 5 mins.Place the baking tray in the preaheated oven for 5 to 7 mins and serve.




Multigrain Mosaru Kodubale / Savoury Mini Curd Dougnuts

Kodubale is one of the popular snack from Karnataka.There are many varieties of Kodubale. I am sharing Multigrain mosaru kodubale/ Multigrain curd mini doughnuts.It has a very different texture when compared to the normal ones. It has a nice crispy crust .It is so tempting that you can’t just stop at one.


  • Rice Flour- 1 cup
  • 1 Tsp Flaxseed powder ( Roasted & Coarsely ground)
  • 1 Tsp Chia seeds powder(Roasted & Coarsely ground)
  • 1 Tsp Green gram powder(Roasted & Coarsely ground)
  • 1 Tsp Bajra flour
  • Sour curd- 3/4 cup
  • Water- 1/2 cup
  • 1 Onion finely chopped (Medium sized)
  • Green Chilli- 3
  • Curry leaves- Handful finely chopped
  • Coriander leaves- Handful finely chopped
  • Oil- 1 tbsp (should be sizzling hot)
  • Salt- To taste
  • Pinch of Hing/ Asafoetida
  • Oil- For deep frying


Heat 1 Tbsp of oil, add Asafoetida/ hing,curd, water, salt, chopped onion, corriander green chilli and curry leaves. Mix it and start heating it on a medium heat. Once this mixture comes to a boil, add all flour and close it with a lid and don’t stir.Let it cook for 5 minutes. Then turn off the heat. Now mix the mixture until it binds well.

Transfer the dough into a bowl. When it is warm knead it to get a smooth dough.

Now keep the oil for heating on medium flame.

While it is getting heated, make Kodubale (savoury mini doughnuts).

Take small amount of the dough and roll it in between your greased palms (about 5-6cm long).Then join the ends to form a circle.

Repeat this with the rest of the dough (keep the dough covered to avoid drying).

Now deep fry these rings in hot oil until it turns golden brown on both sides.

Once done, transfer it on to a tissue(kitchen towel)to drain the excess oil. 


Enjoy Multigrain Mosaru Kodubale with a hot cup of Coffee or Tea!!

PS: With the same flour I made Tattai /Edible Plates.

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Savory Multigrain Cups

Hello everyone

Gearing up for the month long June holidays??? Yes exams are over here and we are waiting for the results now. Both Parents and kiddos relaxing after a hectic month.

As we were relaxing , I came up with the idea of Baking Multigrain Savory cups.The cups just melt in your mouth.

These multigrain cups have multipurpose use. You can serve various types of salads, ice creams, Kulfi ,Chaats ,fresh fruits or even Patties. The choice is yours.

I served Raw banana and potato patties with hot and spicy chilli sauce and it was devoured in no time. It was lipsmacking. This is something  healthy , filling  and easy to make . I tried a small batch first. So now this will be a regular affair at my place.

Recipe for Savory Multigrain Cups:


125 gms Corn Flour

25 gms Gram Flour/Besan

2 Tsp Roasted Green gram powder(Slightly Coarse like rava)

2 Tsp Roasted Bajra powder

2 Tsp Roasted Flax seed Powder(Slightly Coarse like rava)

2 Tsp Roasted Chia Seeds Powder(Slightly Coarse like rava)

1Tsp Channa dal roasted and powdered

1Tsp Urad dal roasted and powdered

2Tsp Peanuts roasted and powdered

¼ Tsp Amchur/Dry Mango powder

1 Tsp Red chilli powder

40 Gms Cold butter

Salt to taste

Water to Knead the dough

Some oil for greasing

Mix all the ingredients except water and oil till the butter melts and blends well with the flour mix. Do not add all the water at once. Add water in small quantity and mix to form a dough.

Pre heat the oven at 190C for 10 minutes. Grease the Muffin tray.Take a small ball of the dough and pat it in the shape of the muffin mould. Ensure the dough is spread uniformly. Place the muffin tray in the preheated oven and bake for 30 to 35 mins.

Multigrain cups are ready.

A great snack for kids and adults.IMG-20150519-WA0020IMG-20150519-WA0021 IMG-20150519-WA0015